Alfajores are delightful cookies from Argentina, known for their soft, delicate, and delicious texture—they melt in your mouth.

 They are traditionally made with dulce de leche and coconut, but you can experiment with different spreads or coatings for a unique twist.

Ingredients:

• 210g of flour (½1 cup + tablespoon)
• 210g of flour (½1 cup + tablespoon)
• 250g of cornflour (2 cups less tablespoon)
• 1 teaspoon of baking soda
• 140g of powdered sugar (½1 cup less tablespoon)
• 200g of butter cut into cubes
• 4 egg yolks
• 1 teaspoon of vanilla
• A pinch of salt
• ** If the dough is a little dry, you can add 1 tablespoon of milk
• For filling: a jar of milk jam
• For decoration: ground coconut

Instructions:

1. Preheat the oven to 150 degrees, static mode.
2. Place powdered sugar and butter in the mixer bowl, attach a flat beater and mix.
3. Add the egg yolks and vanilla and continue mixing with the mixer.
4. Occasionally, a spatula is used to scrape down the sides of the bowl.
5. When the ingredients have been combined, add cornstarch, flour, and baking soda, and continue mixing with the mixer until you have a smooth, slightly sticky dough.
6. Wrap the dough in cling film and chill in the refrigerator for about half an hour.
7. After the dough has cooled, remove the dough from the fridge, place it on a floured surface, and roll it out to a thin thickness of just under half a centimeter; cut out circles with a diameter of 4 cm and transfer them to a baking tray lined with baking paper.
8. Bake the cookies for about ten minutes; the cookies should remain white. Cool the cookies, and only after cooling can they be released from the baking paper.
9. Spread milk jam close into a sandwich cookie and roll in ground coconut.